Coconut Ice Cream

Name: Coconut Ice Cream
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 quarts.
Ingredients: 1-3/4 cups sugar; 1/2 teaspoon salt; 4 cups whole milk; 1-1/2 cups sweetened shredded coconut, divided; 4 cups heavy whipping cream; 1 tablespoon vanilla extract; Toasted sweetened shredded coconut, optional

TOTAL TIME: Prep: 40 min. + cooling Process: 20 min./batch + freezing YIELD: 2 quarts.

This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. —Tamra Kriedeman, Enderlin, North Dakota

Ingredients

1-3/4 cups sugar
1/2 teaspoon salt
4 cups whole milk
1-1/2 cups sweetened shredded coconut, divided
4 cups heavy whipping cream
1 tablespoon vanilla extract
Toasted sweetened shredded coconut, optional

Directions

1. In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes.
2. Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions.
3. Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

Nutrition Facts

1/2 cup: 372 calories, 27g fat (18g saturated fat), 74mg cholesterol, 139mg sodium, 31g carbohydrate (30g sugars, 0 fiber), 4g protein.

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